Directions

In a small (4-quart) tall-sided sauce pan, heat the oil over medium heat. Add the onions and zucchini, and cook, stirring frequently, for 3-4 minutes, until the onions are translucent and the zucchini is slightly softened.

Stir in the garlic, cinnamon, cumin, cayenne and turmeric, and cook for 2 minutes.

Then, add the tomato, and stir well. Reduce the heat to simmer, and cook, uncovered, stirring occasionally, for 20 minutes. Taste, and add agave nectar and salt, along with the mint. Continue cooking, uncovered, for 15-20 minutes, until the liquid has reduced by half.

Serve hot or at room temperature, over brown or white rice. Or, cool completely, and refrigerate. Like all stews, this one tastes even better the second day.